Crunchy feta & tomato salad

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Good Food

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Recipe by Good Food

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1. Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
2. Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.

Per serving

201 kcalories, protein 7g, carbohydrate 15g, fat 13 g, saturated fat 4g, fibre 2g, salt 1.73 g

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• Sheila

  17 January 2008

  Sheila rated and commented on this recipe

  

  Fast and easy basic salad. Lovely!

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• doomy

  15 June 2008

  doomy rated and commented on this recipe

  

  Loved it - quick and easy, and also very tasty!

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Ingredients

• ½ small ciabatta loaf
• 2 tbsp olive oil
• 4 tomatoes , roughly chopped
• ½ cucumber , roughly chopped
• handful pitted black olives
• 100g feta cheese
• handful fresh basil leaves
• splash balsamic vinegar

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Ingredients

• ½ small ciabatta loaf
• 2 tbsp olive oil
• 4 tomatoes , roughly chopped
• ½ cucumber , roughly chopped
• handful pitted black olives
• 100g feta cheese
• handful fresh basil leaves
• splash balsamic vinegar

Per serving

201 kcalories, protein 7g, carbohydrate 15g, fat 13 g, saturated fat 4g, fibre 2g, salt 1.73 g

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